Sunday, December 9, 2012

Sugar Doodle Vanilla Cookies

I recently discovered Averie's blog through one of the link parties I participate in and I'm so glad I did. Her write ups are entertaining and provide a lot of baking insights, I love her recipes and her dessert pictures make me drool in a pretty undignified manner. Considering how jaded my taste buds are when it comes to sweets, that's quite a feat. Click on one of the links to go to her blog and tell me I don't lie.

This is a great vanilla cookie if you like snickerdoodle-type cookies without the cinnamon sugar coating or if you prefer vanilla over chocolate (ahem, Vanilla King, I'm talking 'bout you). It doesn't spread too much and is chewy and all things good and right with vanilla. I like it baked just until the edges are golden and the middles are barely not raw. Then at room temperature, it's moist and good.

1/2 cup unsalted butter, softened (1 stick)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

2 tablespoons cream or milk

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

3/4
cup bread flour (all-purpose flour may be substituted and used
exclusively; bread flour yields chewier cookies and is recommended)

1 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

In the bowl of a stand mixer fitted with the paddle attachment, beat the
butter on low speed until smooth, 1 to 2 minutes. Add the sugars and
beat on medium-high speed until creamed and well combined, 2 to 3
minutes. Stop, scrape down the sides of the bowl, and add the egg,
cream, vanilla, and beat on medium-high speed until light and fluffy, 4
to 5 minutes.

Stop, scrape down the sides of the bowl, and add the
flours, baking soda, salt, and mix until just
combined, about 1 minute. Transfer dough to an airtight container and
refrigerate for at least 3 hours, up to 5 days.

Preheat oven to 350°F and line a baking sheet with
parchment paper. Using a 2-ounce cookie scoop,
form heaping mounds weighing 2 1/4-ounces each (weighed on a scale,
which is approximately a scant 1/4-cup measure) and place them on the
baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes,
or until pale golden and edges have just set, even if slightly
undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for
10 minutes before removing.

Store cookies in an airtight container at
room temperature for up to 5 days or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored in an airtight
container in the refrigerator for up to 5 days, so consider baking only
as many cookies as desired and save the remaining dough to be baked in
the future when desired.